CN112662494A - Pure fermentation preparation method of high-alcohol beer and obtained beer - Google Patents
Pure fermentation preparation method of high-alcohol beer and obtained beer Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 48
- 230000004151 fermentation Effects 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
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- 238000010438 heat treatment Methods 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 20
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000004321 preservation Methods 0.000 claims abstract description 18
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- 230000001476 alcoholic effect Effects 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 13
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- 238000001914 filtration Methods 0.000 claims abstract description 13
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- 229940026314 red yeast rice Drugs 0.000 claims abstract description 13
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- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
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- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims 2
- 230000001706 oxygenating effect Effects 0.000 abstract description 5
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Abstract
The invention discloses a pure fermentation preparation method of high-alcoholic-strength ale beer, which comprises the following steps: selecting barley malt, wheat malt and red yeast rice as main raw materials, crushing the raw materials, mixing the crushed materials with water, adding the mixture into a pasting pot, mixing the mixture into slurry, pasting the slurry, and transferring part of pasted substances to a saccharifying pot after pasting; heating the paste in the pasting pot for standby; adding water into a saccharification pot to carry out four-stage heat preservation on the paste, heating and saccharifying to obtain saccharified mash, and mixing the saccharified mash with the paste for later use; after being uniformly mixed, the mixture is filtered by adopting a repeated grain washing method to obtain wort; boiling the wort, adding hops twice in the boiling process, and adding hops and white granulated sugar in the rotary precipitation process; cooling the wort, then oxygenating the wort into a fermentation tank, cooling, adding yeast, and fermenting at low temperature; filtering, bottling, sterilizing, and packaging. The invention can produce the ale beer with high alcoholic strength only by pure fermentation, ensures high concentration and greatly improves the filtering speed.
Description
Technical Field
The invention relates to the technical field of beer production, in particular to a pure fermentation preparation method of high-alcoholic-strength ale beer and the obtained ale beer.
Background
The ale beer originated in the united kingdom and was one of the most traditional beer types in the world, and as early as the era of the british colonists in the sixteen century, the british people want to transport the beer for a long time without deterioration, and think that the hops can not only sterilize and diminish inflammation, but also can be used as natural preservatives, so that the shelf life of the beer is prolonged by adding a large amount of hops, and unexpectedly, the ale beer is popular in the united kingdom due to its unique flavor. The alcohol content of the ale beer is usually not very high, and the yeast in the beer can be automatically killed as long as the alcohol content of the malt liquor used for producing the beer reaches 10 degrees during fermentation, so that the fermentation process is stopped.
In the prior art, the beer with high alcohol content is mostly distilled and extracted by utilizing the principle that water and alcohol have different freezing points, and some beer with high alcohol content is directly added with edible alcohol for blending. In the prior art, few reports of beer with the alcoholic strength of more than 10% vol by pure fermentation exist, and in addition, when the stout beer with the alcoholic strength of 13-14% vol is produced in the prior art, the concentration of raw wort needs to reach more than 25 degrees P, so the material-water ratio of a mash kettle is low, the mash belongs to mash saccharification, and the filtering speed is greatly influenced.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provides a pure fermentation preparation method of high-alcoholic beer and the obtained beer.
In order to achieve the technical purpose and achieve the technical effect, the invention is realized by the following technical scheme:
a pure fermentation preparation method of high-alcoholic-strength ale beer comprises the following steps:
selecting barley malt, wheat malt and red yeast rice as main raw materials, crushing the raw materials, mixing the crushed materials with water according to the material-water ratio of 1:4-6, wherein the temperature of the water is 48-52 ℃, adding the mixture into a pasting pot for size mixing, heating to 68-72 ℃ for pasting, and transferring part of paste to a saccharifying pot after pasting; heating the gelatinized substance in the gelatinization pan to 73 deg.C, maintaining the temperature for 8-12min, continuing heating to 100 deg.C, and maintaining the temperature for use;
adding water into a saccharifying pot transferred with the paste, mixing according to the ratio of material to water of 1:2-3, performing four-stage heat preservation on the paste at 44-72 ℃, heating for saccharification to obtain mash, and mixing with the paste for later use;
after being uniformly mixed, the mixture is filtered by adopting a repeated grain washing method to obtain wort;
boiling wort, adding hops twice in the boiling process, wherein the addition amounts are 3-5kg/kL and 4-6kg/kL respectively; boiling, carrying out rotary precipitation on the wort, and adding hops and white granulated sugar in the rotary precipitation process, wherein the addition amount of the hops is 3-5kg/kL, and the addition amount of the white granulated sugar is 40-60 kg/kL;
cooling wort, charging oxygen into fermentation tank, cooling to 10-12 deg.C, adding yeast activated in advance, fermenting at main fermentation temperature of 10-14 deg.C, fermenting for 4-6 days, adding flos Lupuli once, and adding 4-6 kg/kL;
cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging.
Further, in the pure fermentation preparation method of the high-alcoholic-strength ale beer, the mass ratio of the barley malt, the wheat malt and the red yeast rice in the raw materials is 4-8:3-5:1, and preferably 6:4: 1.
Further, in the above method for producing a high-alcoholicity ale beer by pure fermentation, the gelatinizing step is carried out by transferring the gelatinizing step from 1/3 to 2/3, preferably by transferring the 1/2 gelatinizing step to a mash tun.
Further, in the pure fermentation preparation method of the high-alcoholic-strength ale beer, the four-stage heat preservation of the saccharifying pot is that the temperature is raised to 44 ℃ in the first stage, and the heat preservation is carried out for 5-15 min; in the second stage, the temperature is raised to 55 ℃, and the temperature is kept for 3-8 min; in the third stage, the temperature is increased to 63 ℃, and the temperature is kept for 15-25 min; and in the fourth stage, the temperature is increased to 72 ℃, and the temperature is kept for 20-30 min.
Further, in the pure fermentation preparation method of the high-alcoholic-strength ale beer, the four-stage heat preservation of the saccharifying pot is that the temperature is raised to 44 ℃ in the first stage and is preserved for 10 min; in the second stage, the temperature is raised to 55 ℃, and the temperature is kept for 5 min; in the third stage, the temperature is increased to 63 ℃, and the temperature is kept for 20 min; and in the fourth stage, the temperature is increased to 72 ℃, and the temperature is kept for 25 min.
Further, in the pure fermentation preparation method of the ale beer with high alcoholic strength, the boiling time in the wort boiling step is 50-70min, and the boiling strength is 7-9%; when wort fermentation enters the diacetyl reduction stage, hops are added by using a hops dry feeder.
Further, according to the pure fermentation preparation method of the ale beer with high alcoholic strength, the maximum value of the concentration of the wort in the full pot before the wort is boiled without adding the white granulated sugar is 20 degrees P, and the maximum value of the concentration of the wort in the full pot after the white granulated sugar is added reaches 25 degrees P.
Further, in the pure fermentation preparation method of the high-alcoholic-strength ale beer, the yeast is activated in advance at the temperature of 25-30 ℃, and the yeast is high-alcohol-concentration-resistant saccharomyces cerevisiae.
An ale beer produced by the pure fermentation preparation method of the ale beer with high alcoholic strength.
Further, as described above, the alcohol content of the ale is 13 to 14% vol.
The invention has the beneficial effects that:
1. the method has scientific and reasonable design, and can produce the ale beer with the alcoholic strength as high as 13-14% vol only by pure fermentation without adding edible alcohol; meanwhile, the concentration of the full-cooked wheat juice in the early stage of the method can be designed to be lower, and white granulated sugar is added after filtering, so that the final concentration of the full-cooked wheat juice reaches 25-degree P, and the filtering speed in the early stage is greatly improved while the high concentration is ensured.
2. The red yeast rice is added in the raw materials, so that the color is reddish brown due to the existence of the red yeast rice when saccharification is carried out, and the color degree of the final product is better.
3. When fermentation enters a diacetyl reduction stage, the hops are added by using a dried hops feeder and can be added after a can is sealed, so that the unique hop aroma is given to the product.
Of course, it is not necessary for any one product that embodies the invention to achieve all of the above advantages simultaneously.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A pure fermentation preparation method of high-alcoholic-strength ale beer comprises the following steps:
s1: selecting barley malt, wheat malt and red yeast rice as main raw materials, crushing the raw materials, mixing the crushed materials with water according to the material-water ratio of 1:5, controlling the temperature of the water to be 50 ℃, adding the mixture into a pasting pot for size mixing, heating to 70 ℃ for pasting, and transferring 1/2 paste to a saccharifying pot after pasting; heating the gelatinized substance in the gelatinization pan to 73 deg.C, maintaining the temperature for 10min, and continuing heating to 100 deg.C and maintaining the temperature for use;
s2: adding water into a saccharification pot transferred with the paste, mixing the materials and the water according to the ratio of 1:2.5, and carrying out four-stage heat preservation on the paste at 44-72 ℃, wherein the four-stage heat preservation comprises the following steps: in the first stage, the temperature is increased to 44 ℃, and the temperature is kept for 10 min; in the second stage, the temperature is raised to 55 ℃, and the temperature is kept for 5 min; in the third stage, the temperature is increased to 63 ℃, and the temperature is kept for 20 min; in the fourth stage, the temperature is increased to 72 ℃, and the temperature is kept for 25 min; heating and saccharifying to obtain mash, and mixing with paste;
s3: after being uniformly mixed, the mixture is filtered by adopting a repeated grain washing method to obtain wort;
s4: boiling wort, and adding hops twice in the boiling process, wherein the addition amounts are 4kg/kL and 5kg/kL respectively; carrying out rotary precipitation on the wort after boiling, and adding hops and white granulated sugar in the rotary precipitation process, wherein the addition amount of the hops is 4kg/kL, and the addition amount of the white granulated sugar is 50 kg/kL; the boiling time in the boiling step is 60min, and the boiling strength is 8%; adding Simcoe (Simcoe) hops into the wort by a dried hop feeder when the wort fermentation enters the diacetyl reduction stage; the maximum value of the concentration of the full-cooked wort before the wort is boiled and the white granulated sugar is not added is 20 degrees P, and the maximum value of the concentration of the full-cooked wort after the white granulated sugar is added is 25 degrees P.
S5: cooling wort, oxygenating into a fermentation tank, cooling to 11 deg.C, adding high alcohol concentration resistant Saccharomyces cerevisiae activated at 25-30 deg.C in advance, fermenting at 12 deg.C, fermenting for 4-6 days, adding flos Lupuli once when diacetyl reduction stage is performed, and adding 5 kg/kL;
s6: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging.
Example 2
A pure fermentation preparation method of high-alcoholic-strength ale beer comprises the following steps:
s1: selecting barley malt, wheat malt and red yeast rice as main raw materials, crushing the raw materials, mixing the crushed materials with water according to the material-water ratio of 1:4, controlling the temperature of the water to be 48 ℃, adding the mixture into a pasting pot for size mixing, heating to 72 ℃ for pasting, and transferring 1/3 paste to a saccharifying pot after pasting; heating the gelatinized substance in the gelatinization pan to 73 deg.C, maintaining the temperature for 8min, continuing heating to 100 deg.C, and maintaining the temperature for use;
s2: adding water into a saccharification pot transferred with the paste, mixing the materials and the water according to the ratio of 1:2, and carrying out four-stage heat preservation on the paste at 44-72 ℃, wherein the four-stage heat preservation comprises the following steps: in the first stage, the temperature is increased to 44 ℃, and the temperature is kept for 5 min; in the second stage, the temperature is increased to 55 ℃, and the temperature is kept for 8 min; in the third stage, the temperature is increased to 63 ℃, and the temperature is kept for 15 min; in the fourth stage, the temperature is increased to 72 ℃, and the temperature is kept for 30 min; heating and saccharifying to obtain mash, and mixing with paste;
s3: after being uniformly mixed, the mixture is filtered by adopting a repeated grain washing method to obtain wort;
s4: boiling wort, and adding hops twice in the boiling process, wherein the addition amounts are 3kg/kL and 4kg/kL respectively; carrying out rotary precipitation on the wort after boiling, and adding hops and white granulated sugar in the rotary precipitation process, wherein the addition amount of the hops is 5kg/kL, and the addition amount of the white granulated sugar is 60 kg/kL; the boiling time in the boiling step is 50min, and the boiling strength is 9%; adding Simcoe (Simcoe) hops into the wort by a dried hop feeder when the wort fermentation enters the diacetyl reduction stage; the maximum value of the concentration of the full-cooked wort before the wort is boiled and the white granulated sugar is not added is 20 degrees P, and the maximum value of the concentration of the full-cooked wort after the white granulated sugar is added is 25 degrees P.
S5: cooling wort, oxygenating into a fermentation tank, cooling to 10 deg.C, adding high alcohol concentration resistant Saccharomyces cerevisiae activated at 25-30 deg.C in advance, fermenting at 14 deg.C, fermenting for 4-6 days, adding flos Lupuli once when diacetyl reduction stage is performed, and adding 4 kg/kL;
s6: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging.
Example 3
A pure fermentation preparation method of high-alcoholic-strength ale beer comprises the following steps:
s1: selecting barley malt, wheat malt and red yeast rice as main raw materials, crushing the raw materials, mixing the crushed materials with water according to the material-water ratio of 1:6, controlling the temperature of the water to be 52 ℃, adding the mixture into a pasting pot for size mixing, heating to 68 ℃ for pasting, and transferring 2/3 paste to a saccharifying pot after pasting; heating the gelatinized substance in the gelatinization pan to 73 deg.C, maintaining the temperature for 12min, continuing heating to 100 deg.C, and maintaining the temperature for use;
s2: adding water into a saccharification pot transferred with the paste, mixing the materials and the water according to the ratio of 1:3, and carrying out four-stage heat preservation on the paste at 44-72 ℃, wherein the four-stage heat preservation comprises the following steps: in the first stage, the temperature is increased to 44 ℃, and the temperature is kept for 15 min; in the second stage, the temperature is raised to 55 ℃, and the temperature is kept for 3 min; in the third stage, the temperature is increased to 63 ℃, and the temperature is kept for 25 min; in the fourth stage, the temperature is raised to 72 ℃, and the temperature is kept for 20 min; heating and saccharifying to obtain mash, and mixing with paste;
s3: after being uniformly mixed, the mixture is filtered by adopting a repeated grain washing method to obtain wort;
s4: boiling wort, and adding hops twice in the boiling process, wherein the addition amounts are 5kg/kL and 6kg/kL respectively; carrying out rotary precipitation on the wort after boiling, and adding hops and white granulated sugar in the rotary precipitation process, wherein the addition amount of the hops is 3kg/kL, and the addition amount of the white granulated sugar is 40 kg/kL; the boiling time in the boiling step is 70min, and the boiling strength is 7%; adding Simcoe (Simcoe) hops into the wort by a dried hop feeder when the wort fermentation enters the diacetyl reduction stage; the maximum value of the concentration of the full-cooked wort before the wort is boiled and the white granulated sugar is not added is 20 degrees P, and the maximum value of the concentration of the full-cooked wort after the white granulated sugar is added is 25 degrees P.
S5: cooling wort, oxygenating into a fermentation tank, cooling to 12 deg.C, adding high alcohol concentration resistant Saccharomyces cerevisiae activated at 25-30 deg.C in advance, fermenting at 10 deg.C, fermenting for 4-6 days, adding flos Lupuli once when diacetyl reduction stage is performed, and adding 6 kg/kL;
s6: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging.
Example 4
A pure fermentation preparation method of high-alcoholic-strength ale beer comprises the following steps:
s1: selecting barley malt, wheat malt and red yeast rice as main raw materials, crushing the raw materials, mixing the crushed materials with water according to the material-water ratio of 1:5, controlling the temperature of the water to be 50 ℃, adding the mixture into a pasting pot for size mixing, heating to 70 ℃ for pasting, and transferring 1/3 paste to a saccharifying pot after pasting; heating the gelatinized substance in the gelatinization pan to 73 deg.C, maintaining the temperature for 10min, and continuing heating to 100 deg.C and maintaining the temperature for use;
s2: adding water into a saccharification pot transferred with the paste, mixing the materials and the water according to the ratio of 1:2.5, and carrying out four-stage heat preservation on the paste at 44-72 ℃, wherein the four-stage heat preservation comprises the following steps: in the first stage, the temperature is increased to 44 ℃, and the temperature is kept for 8 min; in the second stage, the temperature is increased to 55 ℃, and the temperature is kept for 8 min; in the third stage, the temperature is increased to 63 ℃, and the temperature is kept for 15 min; in the fourth stage, the temperature is raised to 72 ℃, and the temperature is kept for 20 min; heating and saccharifying to obtain mash, and mixing with paste;
s3: after being uniformly mixed, the mixture is filtered by adopting a repeated grain washing method to obtain wort;
s4: boiling wort, and adding hops twice in the boiling process, wherein the addition amounts are 3kg/kL and 6kg/kL respectively; carrying out rotary precipitation on the wort after boiling, and adding hops and white granulated sugar in the rotary precipitation process, wherein the addition amount of the hops is 4kg/kL, and the addition amount of the white granulated sugar is 55 kg/kL; the boiling time in the boiling step is 70min, and the boiling strength is 8%; adding Simcoe (Simcoe) hops into the wort by a dried hop feeder when the wort fermentation enters the diacetyl reduction stage; the maximum value of the concentration of the full-cooked wort before the wort is boiled and the white granulated sugar is not added is 20 degrees P, and the maximum value of the concentration of the full-cooked wort after the white granulated sugar is added is 25 degrees P.
S5: cooling wort, oxygenating into a fermentation tank, cooling to 12 deg.C, adding high alcohol concentration resistant Saccharomyces cerevisiae activated at 25-30 deg.C in advance, fermenting at 13 deg.C, fermenting for 4-6 days, adding flos Lupuli once when diacetyl reduction stage is performed, and adding 5 kg/kL;
s6: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging.
All the ale beer produced by the method of the embodiments 1-4 of the invention is high-alcoholic beer, and the alcoholic strength of the ale beer is up to 13-14% vol.
The method has scientific and reasonable design, and can produce the ale beer with the alcoholic strength as high as 13-14% vol only by pure fermentation without adding edible alcohol; meanwhile, the concentration of the full-cooked wheat juice in the early stage of the method can be designed to be lower, and white granulated sugar is added after filtering, so that the final concentration of the full-cooked wheat juice reaches 25-degree P, and the filtering speed in the early stage is greatly improved while the high concentration is ensured. Red yeast rice is added in the raw materials, and when saccharification is carried out, the color is reddish brown due to the existence of the red yeast rice, so that the color and luster of the final product are better. When fermentation enters the reduction stage of diacetyl, the hops are added by using a dried hop feeder and can be added after the can is sealed, so that the unique hop fragrance is given to the product.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. A pure fermentation preparation method of high-alcoholic-strength ale beer is characterized by comprising the following steps:
selecting barley malt, wheat malt and red yeast rice as main raw materials, crushing the raw materials, mixing the crushed materials with water according to the material-water ratio of 1:4-6, wherein the temperature of the water is 48-52 ℃, adding the mixture into a pasting pot for size mixing, heating to 68-72 ℃ for pasting, and transferring part of paste to a saccharifying pot after pasting; heating the gelatinized substance in the gelatinization pan to 73 deg.C, maintaining the temperature for 8-12min, continuing heating to 100 deg.C, and maintaining the temperature for use;
adding water into a saccharifying pot transferred with the paste, mixing according to the ratio of material to water of 1:2-3, performing four-stage heat preservation on the paste at 44-72 ℃, heating for saccharification to obtain mash, and mixing with the paste for later use;
after being uniformly mixed, the mixture is filtered by adopting a repeated grain washing method to obtain wort;
boiling wort, adding hops twice in the boiling process, wherein the addition amounts are 3-5kg/kL and 4-6kg/kL respectively; boiling, carrying out rotary precipitation on the wort, and adding hops and white granulated sugar in the rotary precipitation process, wherein the addition amount of the hops is 3-5kg/kL, and the addition amount of the white granulated sugar is 40-60 kg/kL;
cooling wort, charging oxygen into fermentation tank, cooling to 10-12 deg.C, adding yeast activated in advance, fermenting at main fermentation temperature of 10-14 deg.C, fermenting for 4-6 days, adding flos Lupuli once, and adding 4-6 kg/kL;
cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging.
2. The pure fermentation method for producing ale beer with high alcoholic strength as claimed in claim 1, wherein the method comprises the steps of: the mass ratio of the barley malt, the wheat malt and the red yeast rice in the raw materials is 4-8:3-5:1, and the preferred mass ratio is 6:4: 1.
3. The pure fermentation method for producing ale beer with high alcoholic strength as claimed in claim 1, wherein the method comprises the steps of: after gelatinization 1/3-2/3 of the gelatinizer is transferred to the mashing kettle, preferably 1/2 of the gelatinizer is transferred to the mashing kettle.
4. The pure fermentation method for producing ale beer with high alcoholic strength as claimed in claim 1, wherein the method comprises the steps of: the four-stage heat preservation of the saccharification pot is that the temperature is raised to 44 ℃ in the first stage, and the heat preservation is carried out for 5-15 min; in the second stage, the temperature is raised to 55 ℃, and the temperature is kept for 3-8 min; in the third stage, the temperature is increased to 63 ℃, and the temperature is kept for 15-25 min; and in the fourth stage, the temperature is increased to 72 ℃, and the temperature is kept for 20-30 min.
5. The method for producing ale beer with high alcoholic strength as claimed in claim 4, wherein the method comprises the steps of: the four-stage heat preservation of the saccharification pot is that the temperature is raised to 44 ℃ in the first stage, and the heat preservation is carried out for 10 min; in the second stage, the temperature is raised to 55 ℃, and the temperature is kept for 5 min; in the third stage, the temperature is increased to 63 ℃, and the temperature is kept for 20 min; and in the fourth stage, the temperature is increased to 72 ℃, and the temperature is kept for 25 min.
6. The pure fermentation method for producing ale beer with high alcoholic strength as claimed in claim 1, wherein the method comprises the steps of: boiling for 50-70min in wort boiling step, wherein the boiling strength is 7-9%; when wort fermentation enters the diacetyl reduction stage, hops are added by using a hops dry feeder.
7. The pure fermentation method for producing ale beer with high alcoholic strength as claimed in claim 1, wherein the method comprises the steps of: the maximum value of the concentration of the full-cooked wort before the wort is boiled and the white granulated sugar is not added is 20 degrees P, and the maximum value of the concentration of the full-cooked wort after the white granulated sugar is added is 25 degrees P.
8. The pure fermentation method for producing ale beer with high alcoholic strength as claimed in claim 1, wherein the method comprises the steps of: the yeast is activated in advance at 25-30 deg.C, and the yeast is high alcohol concentration resistant Saccharomyces cerevisiae.
9. An ale beer produced by a process for the homofermentative preparation of a high-alcoholicity ale beer as claimed in any one of claims 1 to 8.
10. An ale beer according to claim 9 wherein: the alcohol content of the ale beer is 13-14% vol.
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| CN115851394A (en) * | 2022-12-15 | 2023-03-28 | 烟台高升酒业有限公司 | Preparation process of fruity vodka |
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